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Biscuit topped with creamy grilled chicken and vegetable Gruyère gravy on a black plate
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Grilled Chicken and Biscuits with Gruyère Gravy

Scratch-built comfort food: grilled Old Bay chicken, a roux-based Gruyère gravy, and flexible seasonal vegetables served over homemade flaky biscuits. A weeknight upgrade worth making.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and biscuits, chicken and biscuits from scratch, chicken and biscuits with gruyere, chicken and biscuits with vegetables, chicken and vegetable gravy, chicken biscuit dinner, chicken biscuit pot pie, chicken gravy over biscuits, comfort food recipe, dutch oven chicken recipe, grilled chicken and biscuits, grilled chicken gravy, gruyere chicken recipe, homemade chicken and biscuits, weeknight comfort food
Servings: 4
Calories: 750kcal
Author: Scott - Recipe Remodeler

Ingredients

For the Grilled Chicken

  • 2 boneless skinless chicken breasts
  • 1 –2 tsp Old Bay seasoning
  • 1 tbsp olive oil
  • Salt and black pepper

For the Vegetables (add in this order)

  • 1 tbsp olive oil or butter
  • 1 medium onion diced
  • ½ cup small potatoes or diced Yukon Golds
  • 1 small head broccoli small florets
  • 1 cup green beans
  • ½ cup diced red bell pepper
  • ½ bunch asparagus 1-inch pieces
  • 1 cup corn kernels grilled fresh, frozen grilled, or frozen
  • ½ cup peas
  • Salt pepper, dried thyme

For the Gruyère Gravy

  • 4 –6 tbsp unsalted butter
  • ½ cup all-purpose flour
  • 1 –2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • ½ tsp dried sage
  • ½ tsp poultry seasoning
  • ¼ tsp celery salt
  • 3 –4 cups warm chicken stock preferably homemade
  • Salt and black pepper

For the Gruyère Finish

  • ~¾ cup Gruyère freshly shredded — divided

For Serving

  • 4 homemade biscuits split

Instructions

Grill the Chicken

  • Pound or butterfly chicken to even thickness. Coat with olive oil, Old Bay, salt, and pepper.
    Raw seasoned chicken breast placed on a hot grill grate
  • Grill 4–5 minutes per side to 165°F. Grill corn if using fresh.
    Grilled chicken breast with visible char marks on a barbecue grill
  • Rest 5 minutes; cube chicken; strip corn.

Sauté the Vegetables (in order of cook time)

  • Heat oil/butter; sauté onion 4 minutes.
    Fresh chopped onions, red pepper, broccoli, and potatoes on a blue cutting board
  • Add potatoes; cook 3 minutes.
  • Add broccoli and green beans; cook 3–4 minutes.
  • Add bell pepper and asparagus; cook 2 minutes.
  • Add corn and peas; warm through. Season with salt, pepper, thyme. Remove from heat.
    Broccoli, potatoes, corn, green beans, and peppers sautéing in a red Dutch oven

Build the Gruyère Gravy

  • Melt butter; whisk in flour; cook 1–2 minutes.
  • Add garlic and seasonings; cook 30 seconds.
    Thick roux mixture being stirred in a saucepan
  • Slowly whisk in warm stock until thickened and pourable. Season.

Combine

  • Return vegetables to low heat; add gravy; fold in chicken.
    Chicken, vegetables, and gravy simmering together in a Dutch oven
  • Stir in two‑thirds of the Gruyère until melted.

Serve

  • Spoon over split biscuits; top with remaining Gruyère.
    Creamy chicken and vegetable gravy served over a homemade biscuit

Notes

  • Use any mix of vegetables — variety is the goal.
  • Grilled corn is the secret weapon.
  • Gruyère is ideal, but cheddar or Fontina work.
  • Leftovers reheat well with a splash of stock.
  • Doubles easily.
  • Homemade biscuits make this special.  Store bought work well also.
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